2 pound venison loin
Salt and freshly ground black pepper
2 tablespoons chopped fresh thyme
3 tablespoons chopped garlic
1 cup olive oil
1 cup white wine
1/4 cup minced shallots
1/2 cup Creole mustard
2 cups demi-glace
6 ounces chopped bacon
1/2 cup minced onions
2 cups chiffonaded fresh spinach leaves
1/2 pound cannellini beans, cooked until tender
1 large onion, cut into thin rings
1/2 cup hot sauce
1 cup flour
1 tablespoon finely chopped fresh parsley
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
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